Dark and chocolatey, these Hot Chocolate Marshmallow Cookies are the classic winter beverage, transformed into a delightful cookie! Perfect for cozy evenings and festive gatherings, they capture the essence of your favorite warm drink in every chewy, gooey bite.

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Embrace the Warmth: Hot Chocolate Marshmallow Cookies for the Holidays

As the days grow shorter and the air turns crisp, there’s an undeniable magic that fills the kitchen, beckoning us to gather around the oven and create something truly special. It’s the most wonderful time of the year, a season steeped in tradition, heartwarming moments, and, of course, an abundance of delicious treats. While the thought of January’s gym sessions might loom on the horizon, every last calorie consumed during this festive period is undeniably worth it! The sheer joy of baking, from old favorites to exciting new creations, is a cherished ritual that makes the colder months so much brighter.

I’ve been absolutely immersed in baking cookies for months now, experimenting with a myriad of flavors and textures. Each batch has been a labor of love, bringing immense enjoyment to both the baker and, hopefully, the lucky recipients. Get ready, because the next couple of weeks will be overflowing with cookie inspiration here at the Beach House Kitchen! Whether you’re planning a quiet indulgence for yourself or looking for the perfect edible gift to share with friends and family, these recipes are designed to add a sprinkle of magic to your celebrations. After all, isn’t that what the holidays are truly about? Sharing warmth, joy, and delicious homemade goodies?

The Inspiration Behind These Irresistible Cookies

The genesis of these incredible Hot Chocolate Marshmallow Cookies dates back to a warm July day. Picture this: lounging at the beach, savoring my favorite chocolate marshmallow ice cream, when a sudden spark of inspiration hit. Why not transform that delightful summer flavor into a cozy, comforting cookie perfect for the holiday season? It felt like a stroke of genius, and I’ve been eagerly holding onto this recipe ever since, waiting for the perfect moment to share it with all of you. Apologies for the delay, but some secrets are worth keeping until they can truly shine!

These rich, intensely chocolatey cookies, crowned with perfectly melted, gooey marshmallows, have quickly ascended to the top of this year’s holiday cookie list. They offer an unparalleled depth of flavor, thanks to a carefully balanced combination of bittersweet chocolate and dark chocolate cocoa powder. While regular cocoa powder will certainly work in a pinch, I wholeheartedly recommend opting for the dark cocoa powder. It’s the secret ingredient that amplifies the chocolate intensity, giving these cookies that signature “hot chocolate” richness we all crave during the colder months. The process is straightforward: whip up the dough, give it a brief chill to make handling easier, roll it into balls, press a few marshmallows on top, and bake to golden perfection. The result is pure bliss.

Crafting the Perfect Hot Chocolate Cookie

Achieving the ideal Hot Chocolate Marshmallow Cookie involves a few key elements that elevate them from good to truly exceptional. The foundation is a rich, chewy chocolate cookie base that delivers a robust cocoa punch. Using both bittersweet chocolate, melted and incorporated into the dough, alongside dark cocoa powder, ensures a multi-dimensional chocolate flavor that isn’t overly sweet. This pairing creates a sophisticated depth, reminiscent of a gourmet hot chocolate.

The role of the marshmallows is equally critical. Miniature marshmallows, strategically placed atop each cookie dough ball before baking, melt and toast slightly, creating a delightfully gooey, slightly caramelized topping. This not only adds a wonderful textural contrast but also mimics the visual and sensory experience of a freshly made hot chocolate, complete with a fluffy cloud of marshmallows on top. The way they adhere to the cookie, melding into the warm chocolate, is simply divine.

Ingredient Spotlight: The Power of Dark Cocoa

The choice of cocoa powder makes a significant difference in these cookies. Dark cocoa powder, often referred to as Dutch-processed cocoa, has a deeper, less acidic flavor profile compared to natural cocoa. This processing gives it its characteristic dark color and mellow, rich chocolate taste, which is perfect for replicating the indulgent experience of hot chocolate. It also contributes to the cookies’ beautiful, almost black, hue, making them visually striking. If you only have regular cocoa powder on hand, don’t fret – your cookies will still be delicious, just with a slightly different flavor nuance and lighter color. However, if you want that intense, bittersweet hot chocolate authenticity, dark cocoa is your best friend.

Essential Tips for Baking Success

Even the simplest recipes benefit from a few expert tips to ensure perfect results every time. For these Hot Chocolate Marshmallow Cookies, pay attention to these details:

Chilling the Dough is Non-Negotiable: The recipe calls for at least an hour of chilling, or even overnight. This step is crucial. Chilling allows the fats in the dough to solidify, preventing the cookies from spreading too much in the oven. It also gives the flavors more time to meld, resulting in a richer, more complex taste. Furthermore, cold dough is much easier to handle and roll into uniform balls.
Don’t Overmix: When adding the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies. We want soft, chewy perfection!
Marshmallow Placement: After rolling the dough into balls, arrange 6-8 miniature marshmallows on top of each. Gently press them down onto the dough to help them adhere. As they bake, they will expand and melt, creating that irresistible gooey layer. Don’t worry if they look a little messy before baking; the oven will work its magic.
Watch Your Baking Time: These cookies bake relatively quickly, typically 11-12 minutes. Keep an eye on them; you want the edges to be set and the marshmallows to be puffy and slightly golden. Overbaking can lead to dry cookies and brittle marshmallows. Rotating your baking sheets halfway through ensures even baking.
Cooling Process: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This initial cooling period allows the cookies to firm up slightly, making them less prone to breaking when moved, especially with the soft, melted marshmallows.

With these tips in mind, you’re well on your way to creating a batch of cookies that will disappear as quickly as you can make them!

Sharing the Holiday Spirit: A Virtual Cookie Exchange

I’m thrilled to be sharing these yummy cookies as part of a spectacular virtual cookie exchange alongside some of my favorite fellow bloggers! This collaborative effort is a fantastic way to discover new recipes and inspire your holiday baking adventures. Be sure to check out all the tasty links below for a treasure trove of festive treats. You can also follow along with all the deliciousness on social media using the hashtag #VirtualCookieExchange. We’ve truly got your holiday cookie baking covered this year!

Enjoy these delightful Hot Chocolate Marshmallow Cookies, and happy baking!

Virtual Cookie Exchange Bakers

What Should I Make For · Ugly Sweater Gingerbread Cookies
The Sweet Nerd · Gingerbread Cookies – All Spruced Up
Girl Heart Food · Orange Poppy Seed Shortbread Cookies
Beyond Mere Sustenance · Brandy-Spiked Mexican Hot Chocolate
Seasons & Suppers · Lemon Pistachio Shortbread Cookies
Ciao Chow Bambina · Lemon Drop Italian Cookies
Contemplating Sweets · Hedgehog Cookies
The Busy Spatula · S’mores Cookies
Salt & Lavender · Vegan Gingerbread Cookie Bars
Meg is Well · Bradshaw Cookies: A Sour Cream Cookie with Cream Cheese Frosting

Hot Chocolate Marshmallow Cookies

Author: MaryAnn Dwyer

These rich, intensely chocolatey cookies, crowned with perfectly melted, gooey marshmallows, capture the comforting essence of a hot chocolate in cookie form. Perfect for holiday gifting or a cozy treat!

Prep Time: 1 hr 20 mins

Cook Time: 12 mins

Total Time: 1 hr 32 mins

Ingredients

4 oz. bittersweet chocolate, chopped
1 3/4 cups all-purpose flour
1/4 cup dark cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 cup canola oil
1 1/2 cups granulated sugar
4 large eggs, room temperature
1 tsp. vanilla extract
2 cups miniature marshmallows

Instructions

Place the chopped bittersweet chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly in between each interval, until the chocolate is completely melted and smooth. Set aside to cool slightly while you prepare the other ingredients.
In a medium-sized bowl, sift together the all-purpose flour, dark cocoa powder, baking powder, baking soda, and kosher salt. Sifting helps to aerate the dry ingredients and prevents lumps in the final dough.
In a large mixing bowl, combine the canola oil, granulated sugar, and large eggs. Beat these ingredients together using an electric mixer until the mixture is light, fluffy, and well combined. Stir in the vanilla extract and the cooled melted chocolate, mixing until everything is fully incorporated and smooth.
Add the entire flour mixture to the wet ingredients all at once. Mix on low speed, or by hand, until the flour is just combined and no streaks of dry ingredients remain. Be careful not to overmix the dough.
Cover the bowl tightly with plastic wrap and refrigerate the dough for at least one hour, or ideally overnight. This chilling period is essential as it allows the dough to firm up, making it much easier to roll into balls, and helps to prevent excessive spreading during baking.
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper; this prevents sticking and ensures even baking. Set the prepared baking sheets aside.
Scoop heaping tablespoonfuls of the chilled dough and gently roll them into smooth balls. Place the dough balls on the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading.
On top of each dough ball, arrange approximately 6-8 miniature marshmallows. Gently press the marshmallows down onto the dough, slightly flattening the dough ball as you do so. This helps the marshmallows adhere and creates that characteristic hot chocolate cookie appearance.
Bake the cookies for 11-12 minutes, or until the edges are set and the marshmallows are puffy, melted, and lightly golden. Rotate the baking sheets halfway through the baking time to ensure even cooking.
Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. This allows the hot, gooey marshmallows and cookies to set slightly. After 5 minutes, carefully transfer the cookies to wire racks to cool completely. Repeat the process with any remaining dough.

Before your first bite, snap a photo and share!
If you make this recipe, I’d love to see! Be sure to follow thebeachhousekitchen on Instagram and mention @thebeachhousekitchen or tag #thebeachhousekitchen!